3.
List the three quality classifications established for edible eggs by the USDA.
a. ___________________________
b. ___________________________
c.
___________________________
4.
Which of the following is not a specific external quality factor of the shell of the
egg?
a. Shape.
b. Size.
c.
Soundness.
d. Cleanliness.
5.
When you candle eggs by hand, you should hold ___________ eggs in each
hand with the__________________ end toward the palm.
a. Two; large.
b. Three; large.
c.
Two; small.
d. Three; small.
6.
When speaking of quality factors, the difference between grades of eggs and
standards of eggs is best exemplified by which of these statements?
a. In a lot of Grade A eggs, all candled eggs must be A Quality.
b. In a lot of Grade A eggs, some eggs may be better than A Quality but no egg
can be lower than A Quality.
c.
In a lot of Grade A eggs, all eggs must be A Quality.
d. In a lot of Grade A eggs, some eggs may be below A Quality.
MD0713
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